A new way to grill whole chicken! Removing the backbone and rib cage before grilling results in perfectly juicy and tender breast, leg, and thigh meat that is easy to cut.
NO GRILL? Roast the chicken on a rimmed baking sheet at 400°F (204°C) until the juices run clear and a digital thermometer inserted into each chicken leg reads 170°F, about 35 – 40 minutes.
CHOOSING YOUR SALT. 1 teaspoon fine sea salt = 1 1/4 teaspoons Morton’s kosher salt = 1 3/4 teaspoons Diamond Crystal kosher salt
STORAGE. Store leftover chicken in an air-tight container in the refrigerator for up to 4 days. Use leftovers in quesadillas, homemade pizza, stir-fries, or casserole dishes.